Pakistani Coconut Ginger Daliya (Broken Wheat Porridge)

About This Recipe

Daliya, or broken wheat porridge, is a common Pakistani breakfast, usually made simply with milk and sugar for a sweet version or with vegetables and stock for a savory one. This coastal-leaning savory version, popular in some Karachi households with South Indian or Memon influence, simmers the cracked wheat in coconut milk with fresh ginger, cumin and a tempering of mustard seed and curry leaf, landing somewhere between a porridge and a light khichdi. The wheat needs a dry toast in the pot before any liquid goes in — this step, done in a spoon of ghee for a couple of minutes, brings out a nutty flavor that plain-boiled daliya doesn't have. From there it's a straightforward simmer, with coconut milk added partway through so the fat doesn't scorch on the bottom before the grains soften. Served with a wedge of lime and extra ginger on top, this is gentle, warming food, the kind Pakistani mothers make for a light breakfast or when someone in the house is under the weather.

Ingredients

Serves 3

• 1 cupdaliya(cracked wheat)
• 2 tbspghee
• 0.5 tspmustard seeds
• 8curry leaves
• 1 tbspfresh ginger(grated)
• 1green chile(chopped)
• 1 cupcoconut milk
• 2.5 cupswater
• 1 tspsalt
• 0.5 tspcumin powder
• 1lime(cut into wedges)

Instructions

1. 1

   Toast the daliya

   Heat ghee in a heavy pot over medium heat. Add mustard seeds and let them pop, then add curry leaves, ginger and green chile, cooking 30 seconds.

2. 2

   Add the wheat

   Stir in the cracked wheat and toast, stirring constantly, for 2 to 3 minutes until it smells nutty and turns slightly golden.

3. 3

   Add water first

   Pour in water and salt, bring to a boil, then reduce heat to low and simmer 12 minutes, stirring occasionally.

4. 4

   Add coconut milk

   Stir in coconut milk and cumin powder. Simmer another 8 to 10 minutes until the porridge thickens and the wheat is tender but still has a little bite.

5. 5

   Serve

   Ladle into bowls and serve with lime wedges on the side.

Variations

• •

  Make it sweet instead: skip the tempering and simmer daliya in milk with sugar and cardamom for the classic breakfast version.

• •

  Add diced carrot and peas with the wheat for a more vegetable-forward porridge.

• •

  Stir in a spoonful of ghee and a squeeze of lime at the table for extra richness and brightness.

Storage

Refrigerate up to 3 days; the porridge thickens significantly once cold. Reheat with extra water or coconut milk stirred in over low heat.

Frequently Asked Questions